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We hope you got insight from reading it, now let’s go back to zero waste ramen recipe. You can have zero waste ramen using 16 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Zero Waste Ramen:
- Use Veggie scraps perfectly washed and clean
- Provide 2 boneless chicken thighs
- Take Fresh or dry ramen noodles
- Use 1 Roasted Nori sheet
- Prepare 2 eggs
- Use 1/2 cup soy sauce
- Use 1/2 cup chicken stock or dashi stock
- Provide 1 clove garlic
- You need 1 inch slice of fresh ginger
- You need 1 scallion
- You need 2 tsp brown sugar
- Prepare 1 tsp rice vinegar
- Use 1/4 cup mirin
- Take 1/4 cup sake or dry white wine
- You need Toppings of your choice
- Prepare to taste Salt and pepper
Instructions to make Zero Waste Ramen:
- Put veggie scraps in a large heavy pot and cover with water. Add around 2 tsp of salt, and bring to a boil. Boil them in high heat for about an hour tops.
- Remove the pot from the fire and strain the veggie scraps, reserving the resulting broth. It will be very bland. Don't worry, you can adjust the seasoning later.
- In a sauce pan mix the chicken or dashi stock with the soy sauce, the mirin, sake, sugar, rice vinegar, smashed garlic and ginger, and scallion. Stir and bring to a simmer. Cook on low heat until the mixture has reduced to about 1/2 cup of liquid. Be careful not to let the soy sauce burn. This will be the Tare, and will adjust the seasoning of the ramen.
- Boil two eggs, straight from the fridge, for 6 minutes. Start counting once the water starts boiling. The yolk should come up soft, or at least, perfectly yellow with no grayish rim.
- Add salt and pepper to both chicken thighs. In a skillet, cook the thighs skin side down first, until crispy and golden. Then flip and repeat. Set aside to rest, then cut each thigh into bite size strips.
- Cook the ramen noodles as instructed in the package. If you can't find any, use fresh spaghetti and replace the salt in the water with baking soda (sodium bicarbonate). Around 2 tsp should do.
- Fold the nori sheet four times and cut it into little rectangles.
- Finally, assemble the ramen: place 3 tbsp of tare in the bottom of the bowl, then add the noodles, followed by 4 ladlefuls of veggie broth. Place the toppings on top (the chicken thigh, and the egg sliced in half, and 4 nori sheets). I also added a shitake mushroom, a few slices of carrot, and corn. Be creative, and add any topping you want. Some flavoured oil can also add a great finishing touch (chilli oil, sesame oil, garlic oil, etc).
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